Heat the oil in a large pot, then add the onions, garlic, thyme and coriander and sauté till soft.
Add the carrots, parsley, salt and pepper and sauté for 2-3 minutes.
Pour in the vegetable stock, bring to the boil, cover and simmer for about 45 minutes until the carrots are tender.
Remove from heat and cool, then puree till smooth.
If the consistency is too thick, add more vegetable stock and puree.
Adjust seasonings to taste, heat through and sprinkle with cilantro before serving.

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“Just handle what is in front of you now and the future will take care of itself. Otherwise, you'll spend most of your life wondering which foot you'll use to step off the curb when you're still only halfway to the corner.”
― Dan Millman